Pumpkinseed oil is so incredibly delicious and healthy, I love to drown my green crispy salad with it every time I get back to Austria, I usually just add a little seasalt and thats it, perfect by nature. In the picture below my salad comes with a sour pink lady apple for extra crunch and vitamins.
I highly recommend this austrian oil, find out more here:
Austrias green heart we call the center part of the country, better known as Styria. The type of pumpkin with these usable seeds grows there. Once you tried it, you’ll know why we name it black gold.
Pranakitchen @ Lokapala, AT
what you need (for 2):
600g zucchini and carrotes
10 tablespoons olive oil
10 tbs water
start with the sauce:
dry clean the mushrooms. Then cut them into 2mm slices. Add the chopped leek and the dressing of olive oil, water, salt, pepper and half of the chopped parsley. Use your hands to mix the sauce and let it rest for at least 10 minutes.
Blend half of the mushrooms and mix this sauce again with the mushroom slices.
how to do the „pasta“:
to slice the veggies as fine and long as linguini, I use a regular peeler. Slice the zucchini and carrotts from the outside to their heart, you will notice the inside of the zucchini is too soft to be sliced, so when you get to that point put it to the side, same with the carrot, at a certain point it gets difficult to keep sliceing, so put also the carrot to the side.
( you could add the zucchini hearts to a green smoothie and chopp the carrot hearts into little cubes to be used in a different salad or a milletburger – recipe coming up!)
right before serving mix the sauce with the pasta, again, use your hands to mix and to put your energy in! Sprinkle parsley and grated nuts on top to make it look even better. yay!
What was there before everything?
– OM, the sound, the beat, the beet!
what you need (for 2):
fresh, firm beetroots
Grate the beets ( to get the salad really juicy try to grate them as fine as possible) and add fresh chopped mint. Squeeze the orange and mix the juice with olive oil and a little bit of water. Season with sea salt if you like. Now inhale, close your eyes and start massaging your beetroot salad, then let it rest for a couple minutes before you serve and enjoy.